Blackberry Sour Cream Panna Cotta with Walnuts

Recipe:

Ingredient Notes:

• Berries. Both frozen and fresh berries can be used.
  Frozen berries should be thawed first. Blackberries can be substituted with raspberries, blueberries, black currants, cherries or strawberries. Raspberries and currants can be substituted in a ratio of 1 to 1. The rest – the seedless ones – can be used 30% less. You can be sure that you will need 200 g of ready-made berry puree to make 5 servings.
  Of course, you can also use frozen berry puree.
• Sour cream. Fat content – 15-25% according to your taste. If you want a lighter dessert, you can use Greek yogurt. Note that in this case the acidity of the dessert will be more pronounced.
• Nuts. Walnuts will be the most expressive here. As an option, you can use pecans or pistachios. Almonds are hard for this dessert, cashews will not have enough expressive flavor.
• Gelatin. I use gelatine sheets. You don’t need to measure water to soak it – it absorbs as much as it needs and you just pour off the rest. If you use powdered or granulated gelatin, the ratio of gelatin to water is 1 to 6 – that is, for 10 grams of gelatin, you need 60 grams of cold water.
• Sugar. In this case, use the finest sugar possible, which will dissolve quickly in the sour cream mixture. If desired, it can be replaced with powdered sugar at a ratio of 1 to 1 by weight.

Lets start cooking.

Sour Cream Layer

Soak the gelatin and let it bloom.

Chop the nuts with a knife – not very fine, but not coarse.

Combine the sour cream with the sugar and whisk to dissolve.

Melt the gelatin in a saucepan over low heat. Add one tablespoon of sour cream and stir quickly. Add another tablespoon and stir again.

Pour the gelatin mixture into the majority of the cream, whisking constantly. These steps are necessary to equalize the temperature of the gelatin and sour cream and to prevent lumps from forming due to the large temperature difference.

Add the chopped nuts to the sour cream and stir. Pour into glasses and refrigerate to set.

Blackberry Layer

Soak the gelatin and let it bloom.

Meanwhile, prepare the puree.

Blend the berries and strain through a sieve. This is an obligatory step because the blackberry seeds are quite large and hard, and it would be unpleasant to have them in your delicate panna cotta.

The amount of berries called for in the recipe should yield 200 grams of berry puree.

Place the puree in a saucepan and heat until very hot (do not bring to a boil). Add the gelatin and stir until dissolved. Transfer to a bowl, set aside, and allow to cool slightly.

Combine the sour cream and sugar and whisk until dissolved.

Add a quarter of the sour cream to the blackberry puree and mix quickly. Combine with the remaining sour cream.

Remove the glasses from the refrigerator and carefully pour in a second layer of blackberry mixture.

Return to the refrigerator until completely set.

The finished panna cotta can be decorated with berries, whipped cream or extra chopped nuts.

Enjoy!